How To make Court Bouillon

Camp-Style Garfish Courtbouillon with Chef John Folse!

Chef John Folse demonstrates that garfish is not a trash fish and can be elevated to a great dish to share with friends and family

bayouwildtv.com

How To Cook Fish in Court Bouillon | French culinary technique (beginner level)

How to make and use a Court Bouillon with Fish: The Court bouillon is clear broth that is primarily used in French cuisine when poaching many types of fish

In this video tutorial you will first learn how to make a classic French court bouillon and then be shown how to use it to poach a Trout.


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Useful cookware for this recipe

Fish poacher:


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Court Bouillon

Perfect for those Lenten Friday nights, this Redfish and Shrimp Court Bouillon aka Coubion is a savory mix of spice, roux, tomato and seafood that is hearty and flavorful.


Ingredients
• 2 redfish
• 2 lbs. shrimp
• 1 12 oz jar tomato paste
• 2 15 oz cans crushed tomatoes
• 1 can Rotel
• 2 quarts stock
• 1/4 cup roux
• 2 onions
• 2 bell pepper
• 4 stalks celery
• 8 cloves garlic
• 1 lemon
• 1 bunch green onions
• Creole seasoning
• Low and slow simmer
Stock
• Bones/ skin and heads from fish
• Shrimp peels and heads
• 6 quarts cold water
• 2 onions
• 1/2 head garlic
• Celery ends
• 2 bay leaves
• Green onions
• 2 carrots



Directions
1. Peel shrimp and clean fish, reserving all peels, heads and bones. Rough chop vegetables for stock and place in large stock pot with cold water. Simmer for 1 hour and strain through fine mesh or cheese cloth.
2. In a large saucepan, cook down onion, pepper and celery until soft. Add garlic and cook until soft.
3. Add in tomato paste and brown until sugars caramelize.
4. Add in remaining tomato products and roux. Cook for 10-15 minutes.
5. Season then add stock.
6. Cook for 2-3 hours until sauce is savory and desired consistency. Taste for seasoning.
7. Thinly slice half of a lemon and add to pot with sliced green onions.
8. Add in redfish and cook 10 minutes.
9. Add in shrimp and cook until done.
10. Serve over rice.

Grouper Court-Bouillon

Tony is cooking a court-bouillon with yellow edge grouper he caught that day. Captain Albert Ballard, of Master Plan Fishing Charters took Tony Fishing out of Grand Isle, La.
To book a trip call (504)415-2103 (985)381-1318

Courtbouillon: How to make it

(Apr 8 2014) In this week's episode of In Judy's Kitchen, NOLA.com | The Times-Picayune Food editor Judy Walker and SEO producer Diya Chacko make that famous Cajun dish, redfish courtbouillon.

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This recipe is for a classic Creole and Cajun REDFISH COURTBOUILLON (pronounced Koo-Bee-Yawn). Louisiana fresh Gulf shrimp and fresh Louisiana Redfish are the stars of this dish. Homemade stock is the special ingredient for this roux-thickened and well-seasoned tomato based stew. This dish is sure to hit the spot. Serve over perfectly steamed rice. Butter and toast a bit of French bread to accompany.

Give this good luvin from the oven recipe for REDFISH COURTBOUILLON a try.

And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.

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2 REDFISH HEADS & SKELETON
1 1/2 pounds SHRIMP HEADS & SHELLS
1 medium ONION
1 medium BELL PEPPER
3 stalks CELERY
2-3 GARLIC PODS
2-3 BAY LEAVES
2-3 sprigs FRESH THYME
1 teaspoon CREOLE SEASONING
1/2 teaspoon TABLE SALT
10 cups SPRING WATER

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2 pounds REDFISH FILLET
1 1/2 pounds SHRIMP, peeled & deveined
3 teaspoons CREOLE SEASONING, divided
4 tablespoons SALTED BUTTER
1/4 cup ALL PURPOSE FLOUR
1 cup YELLOW ONION
1 cup BELL PEPPER
1/2 cup CELERY
1/2 teaspoon TABLE SALT
1/2 teaspoon GROUND BLACK PEPPER
1 SERRANO PEPPER, seeded & diced
1 T GARLIC, minced
3 cups REDFISH & SHRIMP STOCK
3 tablespoons TOMATO PASTE
1 ½ pounds TOMATO WITH LIQUID
1 teaspoon THYME LEAVES
2 teaspoons WORCESTERSHIRE SAUCE
2-3 BAY LEAVES
1 teaspoon PARSLEY
1 tablespoon granulated CANE SUGAR